Beef Empanadillas
Ingredients
- 3 cups All-purpose Flour ⓘ
- 1- 1/2 teaspoon Baking Powder ⓘ
- 1 teaspoon Salt ⓘ
- 10 Tablespoons Butter, Unsalted, Cold ⓘ
- 1/2 cups Shortening ⓘ
- 10 Tablespoons Ice Water (up To 2 More Tablespoons If Necessary To Make Soft Dough) ⓘ
- 1 Tablespoon Vegetable Oil ⓘ
- 1 whole Onion, Medium Vidalia Or Mexican Sweet, Very Finely Diced ⓘ
- 2 cloves Garlic, Very Finely Diced ⓘ
- 1 pound Ground Beef, Very Lean ⓘ
- 1 cup Red Potato, Peeled And Very Finely Diced ⓘ
- 1 whole Roma Tomato, Very Finely Diced ⓘ
- 1 teaspoon Oregano, Dried ⓘ
- 1/2 teaspoons Salt ⓘ
- 1/2 teaspoons Ground Black Pepper ⓘ
- 1/4 teaspoons Thyme, Dried ⓘ
- 1 whole Egg ⓘ
Instructions
- Note: Prep time does not include time for dough to rest or for meat mixture to cool.
- Cooking time does not include time to bake several trays.
- This recipe does take some time to make from start to finish.
- Dough: Add flour, baking powder and salt to the food processor and pulse briefly to combine.
- Take cold butter and shortening, cut into small pieces, add to the processor mix and pulse until mix is the size of coarse crumbs.
- Add ice cold water and pulse just until the dough holds into a ball.
- Remove, divide dough in half, wrap each in plastic, and refrigerate for an hour or overnight.
- The dough will be soft.
- Filling: Saute onion and garlic in oil just until soft.
- Add ground beef and saute just until browned.
- Spend some time breaking the meat into the smallest pieces possible while cooking.
- Drain any excess grease.
- Add potatoes, tomato, oregano, salt, pepper, and thyme.
- Cover and cook until potatoes are done about 5 to 10 minutes.
- Uncover and continue to saute until the mixture is fairly dry.
- Allow to cool completely.
- Preheat oven to 400 degrees.
- Use ungreased, flat cookie sheets to bake empanadillas.
- Roll out dough until very thin.
- Cut into 3 or 3-1/2 inch circles.
- Add a tablespoon or so of filling to each dough circle, fold in half and press together.
- I have found that since the dough is soft that it works best to put a circle of dough in the palm of my hand, add the filling, fold the circle in half, place on ungreased cookie sheet and crimp the edge with a fork for a nice decorative effect.
- Egg Wash: Combine egg, milk and salt.
- Brush on top of the empanadillas.
- Bake for 12 to 15 minutes.
- May be served warm or at room temperature.
- These also reheat nicely for 30 seconds in the microwave.
- Making these appetizer-sized, you will end up with about 72 empanadillas and all of the dough and filling gets used up completely.
Nutrition & Diet Analysis (per serving)
1274
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).